• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s
  • Private Dining

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

grilled salmon with sauted cucumber and fennel

2 October 2013 by Dominic Franks

…earlier this year I wrote about some unusual but delicious norwegian skrei sent to me by the norwegian seafood council… it’s always a delight to be sent such incredible high-quality produce so it was with relish that I accepted their offer of a delivery of some norwegian salmon.  I know a lot of people find salmon rather bland I love it and always have.  We ate a lot of it when I was growing up… I think it was always seen as quite a middle-class fish – if there can ever be such a thing, well I suppose it’s the fish less-likey to be covered in batter and served with chips and the smoked kind is not cheap but we ate it in all it’s forms… mums tinned salmon fish-cakes always have a very special place in my heart…

… and it was clear from the moment I unwrapped this delivery quite how superior it really was.  The norwegian salmon is sustainably harvested from strictly regulated farms throughout the country’s coastal seawaters and you can taste it in every mouthful… i’ve treated it very cleanly here in the cooking process to get the best from its amazing quality…


grilled salmon with sauted cucumber and fennel
i’m a little bit obsessed about cooking with salad vegetables… I roasted radishes with sausages last month and today I bring you the pan fried cucumber.  The inspiration comes from the brilliant fish-fanatic Rick Stein and when I first saw him do this I wasn’t quite sure how they’d turn out but when gently pan-fried in butter they become sweeter and soak up all the wonderful juices in the dish… the great thing about this dish and many fish dishes is that from oven to plate you’re looking at no more than 10 minutes max and that can’t be a bad thing for a glorious supper on a busy week day…

serves two
2 salmon portions
salt and pepper
butter and olive oil
one fennel bulb – finely sliced
one cucumber – peeled, cored and sliced
100ml single cream
a dash of pernod or ouzo

prep a gril pan with foil and place the salmon flesh-side down, turn the grill on to medium but don’t grill the fish yet

melt some butter and oil in the pan and throw in the fennel and saute until soft, then add the pernod or ouzo and let it bubble away

take a food brush and using the liquor in the pan, brush the salmon skin and season then grill for about 5 mins until the skin is crispy, turn over, brush and season again and grill for another 5 mins

add the cucumber to the pan and saute whilst the salmon grills, then throw in a little cream and let it bubble through

serve immediately and eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on LinkedIn Share on E-mail

Filed Under: Everything else Tagged With: cucumber, fennel, fish, norwegian seafood council, pernod, salmon

Previous Post: « random recipes #33 – random local ingredient for Lincolnshire Day
Next Post: plum and fig crumble with Pimm's Blackberry and Elderflower Special Edition »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Sally Sellwood says

    2 October 2013 at 7:15 pm

    This looks absolutely delicious, although do I really have to use pernod, do you think? I love the idea of that flavour combination though – may be I'm finally over my teenage pernod misuse

  2. Susan Lindquist says

    2 October 2013 at 8:43 pm

    That's just so darn pretty to look at …

  3. Mary Callan says

    2 October 2013 at 10:07 pm

    Perfect dish!
    Mary x

  4. Magnolia Verandah says

    2 October 2013 at 11:58 pm

    I so loved tinned salmon sandwiches for Sunday night tea as a kid! Haven't had them for ages – what a blast from the past. I also love cucumber cooked – the chinese use it quite a bit in their cooking and as we are addicted to Kylie Kwong it features a bit in our house. Must try the perno sauce that would really lift the flavour of the fennel.

  5. Jenn S says

    3 October 2013 at 12:58 am

    That piece of salmon does look absolutely lovely, Dom!!

  6. anna @ annamayeveryday says

    3 October 2013 at 11:12 am

    Cucumber doesn't get cooked a lot but I think it works well, this looks like a fab supper.

  7. Deena Kakaya says

    3 October 2013 at 4:26 pm

    You know I'm quite surprised at how well fennel and cucumber work together, it's quite clever. Your pic is fab. X

  8. 7 Day Guided Montana Elk Hunts says

    24 November 2013 at 10:32 am

    Fabulous looking dish and I can see how well the flavours work together. Great work. Cheers

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Subscribe

Archives

Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

dominthekitchen

#ad Jubilee Cakewiches with @guylian.uk Still sl #ad Jubilee Cakewiches with @guylian.uk 

Still slightly obsessed with these cakewiches which are basically cakes made into sandwiches and all topped off with the ultimate finishing touch - a beautiful Guylian SeaShell. 

#cakes #cake #cakesofinstagram #picnic #jubilee #celebration #party #partyfood #food #foodies #platinumjubilee
Tomato, Feta and Strawberry Salad with my Slightly Tomato, Feta and Strawberry Salad with my Slightly Pickled Pink Onions

I wanted to share the pics of this salad the moment I made it cos it’s just so vibrant and summery. 

The real star of the show are the amazing slightly pickled pink onions… but… (and I hate to be a tease) you’ll have to wait till next week for the recipe!

#salad #salads #tomatoes #feta #healthy #healthyfood #healthyeating #food #foodblogger #foodie #foodiesofinstagram #britainsbesthomecooks_
I love my garden for many reasons… #worldnakedg I love my garden for many reasons…

#worldnakedgardeningday2022 #garden #gardeninspiration #gardening #nakedgardeningday2022 #summer #muscles #gym
Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

#pudding #summerfood #summer #strawberry #strawberries #apricot #frangipani #cake #cakesofinstagram #cakes #food #foodie #britainsbesthomecooks_
Potato Kugel Traybake with Poached Eggs and Mushro Potato Kugel Traybake with Poached Eggs and Mushrooms

Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

#rosti #breakfast #brunch #sunday #eggs #poachedeggs #food #foodie #foodiesofinstagram #breakfastideas #britainsbesthomecooks_
Asparagus, Caramelised Onion and Cheddar Tart Cel Asparagus, Caramelised Onion and Cheddar Tart

Celebrating the start of the British asparagus season with these gorgeous ruff puff pastry tarts. So simple to make but so absolutely divine. 

#recipe on the website - link in bio

#asparagus #britishasparagus #tart #pastry #vegetarian #vegetarianrecipes #lunch #spring #seasonal #britainsbesthomecooks_ @britainsbesthomecooks_
Load More… Follow on Instagram

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital